\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nTikTok creator Violet Witchel made this dense bean salad<\/em> go viral for good reason. It\u2019s simple, high in fiber, protein-packed<\/strong>, and stays delicious for days. My version keeps the same hearty texture and zesty flavor that made her trend explode.<\/p>\n<\/figure>\n\nReasons to Love Every Bite<\/h2>\n\nHigh Protein & Filling:<\/strong>\u00a0Loaded with hearty beans that keep you full without weighing you down.<\/li>\nFresh Flavor & Crunch:<\/strong>\u00a0A mix of crisp veggies, zesty dressing, and herbs gives every bite a bright, satisfying crunch.<\/li>\nPerfect Make-Ahead Dish:<\/strong>\u00a0Dense bean salad tastes even better after chilling, ideal for meal prep, potlucks, or quick lunches all week long.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nDense Bean Salad Ingredients<\/h3>\n<\/figure>\n\nBeans: <\/strong>Any beans work in this salad! But be sure to drain and rinse them well to remove any excess liquid.<\/li>\nCheese:<\/strong> If you want, you can use your favorite cheese! I love mozzarella, parmesan, feta, or a mix of all three.<\/li>\nPeppers: <\/strong>Bell peppers add color and crunch. I used yellow, but feel free to use any color or colors you like.<\/li>\nOlives:<\/strong> Use Kalamata olives to add more depth of flavor.<\/li>\nParsley:<\/strong> Fresh herbs bring any recipe to life! Don\u2019t skip the parsley.<\/li>\nSalami:\u00a0<\/strong><\/span>You can substitute it for pepperoni or prosciutto, or you could also add chicken or steak.<\/li>\n<\/ul>\n<\/figure>\n\nHoney:<\/strong> Use your favorite sweetener! Try agave and maple syrup.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Dense Bean Salad<\/h2>\nThis dense bean salad recipe comes together in no time! Just a quick chop, toss, and you\u2019re done! If you like this recipe, make my three<\/a> bean salad<\/a> next!<\/p>\n\nMake the Dressing:<\/strong> In a small bowl, whisk together\u00a0olive oil, honey, red wine vinegar,\u00a0dijon mustard,\u00a0garlic, and\u00a0oregano.<\/li>\nToss the Beans and Veggies:<\/strong> In a large bowl<\/a>, add the <\/strong>garbanzo beans,\u00a0cannellini beans,\u00a0black olives,\u00a0red onion,\u00a0English cucumber,\u00a0bell pepper, salami,\u00a0cherry tomatoes or red pepper,\u00a0mozzarella cheese, parmesan cheese, and fresh parsley.<\/li>\nMix with Dressing:<\/strong> Pour the dressing over the salad, then gently toss to combine.\u00a0<\/li>\nChill:<\/strong> For the best flavor, cover the dense bean salad and refrigerate for at least 1-2 hours!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a small bowl, whisk together \u00bd cup olive oil<\/span>, 2 tablespoons honey<\/span>, \u00bc cup red wine vinegar<\/span>, 3 teaspoons dijon mustard<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon dried oregano<\/span>, and salt and pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nIn a large bowl, add the 1 (15-ounce) can garbanzo beans<\/span>, 1 (15-ounce) can cannellini beans<\/span>, 1 cup sliced black olives<\/span>, \u00bc cup diced red onion<\/span>, 1 cup diced English cucumber<\/span>, 1 medium diced yellow bell pepper<\/span>, 1 (7-ounce) package sliced salami<\/span>, 1 cup cherry tomatoes<\/span>, 1 cup mozzarella cheese<\/span>, \u00bc cup grated parmesan cheese<\/span>, and \u00bc cup fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nPour the dressing over the salad and gently toss to combine. <\/span><\/p>\n<\/li>\n\nFor the best flavor, cover the salad and refrigerate for at least 1-2 hours!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> Keep leftovers in the fridge in an airtight container for up to 5 days.<\/li>\nMake Ahead: <\/strong>This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you\u2019re ready to serve.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>275<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>7<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Cholesterol: <\/span>14<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>463<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>141<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fresh and Flavorful Salads<\/h2>\nIf you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
TikTok creator Violet Witchel made this dense bean salad<\/em> go viral for good reason. It\u2019s simple, high in fiber, protein-packed<\/strong>, and stays delicious for days. My version keeps the same hearty texture and zesty flavor that made her trend explode.<\/p>\n<\/figure>\n\nReasons to Love Every Bite<\/h2>\n\nHigh Protein & Filling:<\/strong>\u00a0Loaded with hearty beans that keep you full without weighing you down.<\/li>\nFresh Flavor & Crunch:<\/strong>\u00a0A mix of crisp veggies, zesty dressing, and herbs gives every bite a bright, satisfying crunch.<\/li>\nPerfect Make-Ahead Dish:<\/strong>\u00a0Dense bean salad tastes even better after chilling, ideal for meal prep, potlucks, or quick lunches all week long.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nDense Bean Salad Ingredients<\/h3>\n<\/figure>\n\nBeans: <\/strong>Any beans work in this salad! But be sure to drain and rinse them well to remove any excess liquid.<\/li>\nCheese:<\/strong> If you want, you can use your favorite cheese! I love mozzarella, parmesan, feta, or a mix of all three.<\/li>\nPeppers: <\/strong>Bell peppers add color and crunch. I used yellow, but feel free to use any color or colors you like.<\/li>\nOlives:<\/strong> Use Kalamata olives to add more depth of flavor.<\/li>\nParsley:<\/strong> Fresh herbs bring any recipe to life! Don\u2019t skip the parsley.<\/li>\nSalami:\u00a0<\/strong><\/span>You can substitute it for pepperoni or prosciutto, or you could also add chicken or steak.<\/li>\n<\/ul>\n<\/figure>\n\nHoney:<\/strong> Use your favorite sweetener! Try agave and maple syrup.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Dense Bean Salad<\/h2>\nThis dense bean salad recipe comes together in no time! Just a quick chop, toss, and you\u2019re done! If you like this recipe, make my three<\/a> bean salad<\/a> next!<\/p>\n\nMake the Dressing:<\/strong> In a small bowl, whisk together\u00a0olive oil, honey, red wine vinegar,\u00a0dijon mustard,\u00a0garlic, and\u00a0oregano.<\/li>\nToss the Beans and Veggies:<\/strong> In a large bowl<\/a>, add the <\/strong>garbanzo beans,\u00a0cannellini beans,\u00a0black olives,\u00a0red onion,\u00a0English cucumber,\u00a0bell pepper, salami,\u00a0cherry tomatoes or red pepper,\u00a0mozzarella cheese, parmesan cheese, and fresh parsley.<\/li>\nMix with Dressing:<\/strong> Pour the dressing over the salad, then gently toss to combine.\u00a0<\/li>\nChill:<\/strong> For the best flavor, cover the dense bean salad and refrigerate for at least 1-2 hours!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a small bowl, whisk together \u00bd cup olive oil<\/span>, 2 tablespoons honey<\/span>, \u00bc cup red wine vinegar<\/span>, 3 teaspoons dijon mustard<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon dried oregano<\/span>, and salt and pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nIn a large bowl, add the 1 (15-ounce) can garbanzo beans<\/span>, 1 (15-ounce) can cannellini beans<\/span>, 1 cup sliced black olives<\/span>, \u00bc cup diced red onion<\/span>, 1 cup diced English cucumber<\/span>, 1 medium diced yellow bell pepper<\/span>, 1 (7-ounce) package sliced salami<\/span>, 1 cup cherry tomatoes<\/span>, 1 cup mozzarella cheese<\/span>, \u00bc cup grated parmesan cheese<\/span>, and \u00bc cup fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nPour the dressing over the salad and gently toss to combine. <\/span><\/p>\n<\/li>\n\nFor the best flavor, cover the salad and refrigerate for at least 1-2 hours!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> Keep leftovers in the fridge in an airtight container for up to 5 days.<\/li>\nMake Ahead: <\/strong>This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you\u2019re ready to serve.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>275<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>7<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Cholesterol: <\/span>14<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>463<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>141<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fresh and Flavorful Salads<\/h2>\nIf you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This dense bean salad recipe comes together in no time! Just a quick chop, toss, and you\u2019re done! If you like this recipe, make my three<\/a> bean salad<\/a> next!<\/p>\n\nMake the Dressing:<\/strong> In a small bowl, whisk together\u00a0olive oil, honey, red wine vinegar,\u00a0dijon mustard,\u00a0garlic, and\u00a0oregano.<\/li>\nToss the Beans and Veggies:<\/strong> In a large bowl<\/a>, add the <\/strong>garbanzo beans,\u00a0cannellini beans,\u00a0black olives,\u00a0red onion,\u00a0English cucumber,\u00a0bell pepper, salami,\u00a0cherry tomatoes or red pepper,\u00a0mozzarella cheese, parmesan cheese, and fresh parsley.<\/li>\nMix with Dressing:<\/strong> Pour the dressing over the salad, then gently toss to combine.\u00a0<\/li>\nChill:<\/strong> For the best flavor, cover the dense bean salad and refrigerate for at least 1-2 hours!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a small bowl, whisk together \u00bd cup olive oil<\/span>, 2 tablespoons honey<\/span>, \u00bc cup red wine vinegar<\/span>, 3 teaspoons dijon mustard<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon dried oregano<\/span>, and salt and pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nIn a large bowl, add the 1 (15-ounce) can garbanzo beans<\/span>, 1 (15-ounce) can cannellini beans<\/span>, 1 cup sliced black olives<\/span>, \u00bc cup diced red onion<\/span>, 1 cup diced English cucumber<\/span>, 1 medium diced yellow bell pepper<\/span>, 1 (7-ounce) package sliced salami<\/span>, 1 cup cherry tomatoes<\/span>, 1 cup mozzarella cheese<\/span>, \u00bc cup grated parmesan cheese<\/span>, and \u00bc cup fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nPour the dressing over the salad and gently toss to combine. <\/span><\/p>\n<\/li>\n\nFor the best flavor, cover the salad and refrigerate for at least 1-2 hours!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> Keep leftovers in the fridge in an airtight container for up to 5 days.<\/li>\nMake Ahead: <\/strong>This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you\u2019re ready to serve.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>275<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>7<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Cholesterol: <\/span>14<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>463<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>141<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fresh and Flavorful Salads<\/h2>\nIf you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a small bowl, whisk together \u00bd cup olive oil<\/span>, 2 tablespoons honey<\/span>, \u00bc cup red wine vinegar<\/span>, 3 teaspoons dijon mustard<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon dried oregano<\/span>, and salt and pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nIn a large bowl, add the 1 (15-ounce) can garbanzo beans<\/span>, 1 (15-ounce) can cannellini beans<\/span>, 1 cup sliced black olives<\/span>, \u00bc cup diced red onion<\/span>, 1 cup diced English cucumber<\/span>, 1 medium diced yellow bell pepper<\/span>, 1 (7-ounce) package sliced salami<\/span>, 1 cup cherry tomatoes<\/span>, 1 cup mozzarella cheese<\/span>, \u00bc cup grated parmesan cheese<\/span>, and \u00bc cup fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nPour the dressing over the salad and gently toss to combine. <\/span><\/p>\n<\/li>\n\nFor the best flavor, cover the salad and refrigerate for at least 1-2 hours!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> Keep leftovers in the fridge in an airtight container for up to 5 days.<\/li>\nMake Ahead: <\/strong>This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you\u2019re ready to serve.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>275<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>7<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Cholesterol: <\/span>14<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>463<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>141<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fresh and Flavorful Salads<\/h2>\nIf you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a small bowl, whisk together \u00bd cup olive oil<\/span>, 2 tablespoons honey<\/span>, \u00bc cup red wine vinegar<\/span>, 3 teaspoons dijon mustard<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon dried oregano<\/span>, and salt and pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nIn a large bowl, add the 1 (15-ounce) can garbanzo beans<\/span>, 1 (15-ounce) can cannellini beans<\/span>, 1 cup sliced black olives<\/span>, \u00bc cup diced red onion<\/span>, 1 cup diced English cucumber<\/span>, 1 medium diced yellow bell pepper<\/span>, 1 (7-ounce) package sliced salami<\/span>, 1 cup cherry tomatoes<\/span>, 1 cup mozzarella cheese<\/span>, \u00bc cup grated parmesan cheese<\/span>, and \u00bc cup fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nPour the dressing over the salad and gently toss to combine. <\/span><\/p>\n<\/li>\n\nFor the best flavor, cover the salad and refrigerate for at least 1-2 hours!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> Keep leftovers in the fridge in an airtight container for up to 5 days.<\/li>\nMake Ahead: <\/strong>This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you\u2019re ready to serve.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>275<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>7<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Cholesterol: <\/span>14<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>463<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>141<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fresh and Flavorful Salads<\/h2>\nIf you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In a small bowl, whisk together \u00bd cup olive oil<\/span>, 2 tablespoons honey<\/span>, \u00bc cup red wine vinegar<\/span>, 3 teaspoons dijon mustard<\/span>, 2 cloves minced garlic<\/span>, 1 teaspoon dried oregano<\/span>, and salt and pepper<\/span> to taste.<\/span><\/p>\n<\/li>\n\nIn a large bowl, add the 1 (15-ounce) can garbanzo beans<\/span>, 1 (15-ounce) can cannellini beans<\/span>, 1 cup sliced black olives<\/span>, \u00bc cup diced red onion<\/span>, 1 cup diced English cucumber<\/span>, 1 medium diced yellow bell pepper<\/span>, 1 (7-ounce) package sliced salami<\/span>, 1 cup cherry tomatoes<\/span>, 1 cup mozzarella cheese<\/span>, \u00bc cup grated parmesan cheese<\/span>, and \u00bc cup fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nPour the dressing over the salad and gently toss to combine. <\/span><\/p>\n<\/li>\n\nFor the best flavor, cover the salad and refrigerate for at least 1-2 hours!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> Keep leftovers in the fridge in an airtight container for up to 5 days.<\/li>\nMake Ahead: <\/strong>This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you\u2019re ready to serve.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>275<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>7<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Cholesterol: <\/span>14<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>463<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>141<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fresh and Flavorful Salads<\/h2>\nIf you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
In a large bowl, add the 1 (15-ounce) can garbanzo beans<\/span>, 1 (15-ounce) can cannellini beans<\/span>, 1 cup sliced black olives<\/span>, \u00bc cup diced red onion<\/span>, 1 cup diced English cucumber<\/span>, 1 medium diced yellow bell pepper<\/span>, 1 (7-ounce) package sliced salami<\/span>, 1 cup cherry tomatoes<\/span>, 1 cup mozzarella cheese<\/span>, \u00bc cup grated parmesan cheese<\/span>, and \u00bc cup fresh chopped parsley<\/span>.<\/span><\/p>\n<\/li>\n\nPour the dressing over the salad and gently toss to combine. <\/span><\/p>\n<\/li>\n\nFor the best flavor, cover the salad and refrigerate for at least 1-2 hours!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> Keep leftovers in the fridge in an airtight container for up to 5 days.<\/li>\nMake Ahead: <\/strong>This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you\u2019re ready to serve.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>275<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>7<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Cholesterol: <\/span>14<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>463<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>141<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fresh and Flavorful Salads<\/h2>\nIf you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pour the dressing over the salad and gently toss to combine. <\/span><\/p>\n<\/li>\n\nFor the best flavor, cover the salad and refrigerate for at least 1-2 hours!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> Keep leftovers in the fridge in an airtight container for up to 5 days.<\/li>\nMake Ahead: <\/strong>This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you\u2019re ready to serve.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>275<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>7<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Cholesterol: <\/span>14<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>463<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>141<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fresh and Flavorful Salads<\/h2>\nIf you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
For the best flavor, cover the salad and refrigerate for at least 1-2 hours!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage & Make Ahead Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> Keep leftovers in the fridge in an airtight container for up to 5 days.<\/li>\nMake Ahead: <\/strong>This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you\u2019re ready to serve.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>275<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>7<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Cholesterol: <\/span>14<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>463<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>141<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fresh and Flavorful Salads<\/h2>\nIf you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>275<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>7<\/span>g<\/span><\/span>Fat: <\/span>21<\/span>g<\/span><\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>13<\/span>g<\/span><\/span>Cholesterol: <\/span>14<\/span>mg<\/span><\/span>Sodium: <\/span>582<\/span>mg<\/span><\/span>Potassium: <\/span>196<\/span>mg<\/span><\/span>Fiber: <\/span>4<\/span>g<\/span><\/span>Sugar: <\/span>6<\/span>g<\/span><\/span>Vitamin A: <\/span>463<\/span>IU<\/span><\/span>Vitamin C: <\/span>8<\/span>mg<\/span><\/span>Calcium: <\/span>141<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fresh and Flavorful Salads<\/h2>\nIf you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Fresh and Flavorful Salads<\/h2>\nIf you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
If you\u2019re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad<\/a> or my Southwest chickpeas salad<\/a>. Here are a few more to try.<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
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<\/figure>\n<\/figure>\n